Hot Cocoa Cookies – These hot cocoa cookies are soft and chewy on the inside with a crisp edge and plenty of chocolate! These cookies have a rich and chocolatey base stuffed with puddles of warm chocolate and gooey marshmallows.
Hot Cocoa Cookies
It’s the holiday season! To start things out, I wanted to share a new version of my hot cocoa cookies. I had a recipe up a few years ago that I had recently made again, realizing that I just wasn’t happy with them so I went back to the whiteboard and came up with this version which is a huge improvement! They are filled with so much chocolate and marshmallow flavor!
Common Questions About Making Hot Cocoa Cookies
What are hot cocoa cookies?
Hot cocoa cookies are a cookie made with a rich chocolate cookie base that is loaded with chunks of chocolate, mini marshmallows, and freeze-dried marshmallows.
How many servings does this recipe make?
This recipe makes 24 cookies but it can be easily doubled if you want more.
How long do these cookies last?
Store any leftover cookies in an airtight container at room temperature for up to three days.
Ingredient Notes –
- Butter is the base of the cookies– make sure it’s fully softened so it incorporates smoothly with the sugar. I’m using salted butter so if you use unsalted, add ¼ teaspoon of salt to the cookie dough.
- Granulated sugar sweetens the cookies.
- Egg helps bind the cookie dough together.
- Vanilla enhances the sweetness of the chocolate.
- Flour gives the cookies structure. I recommend measuring using the spoon and level method.
- Cocoa powder makes the cookies chocolatey! I’m using Hershey’s unsweetened baking cocoa.
- You can use any add-ins you like in these cookies but I’m using chopped chocolate, mini marshmallows, and freeze dried marshmallows. I’m using chopped semi-sweet chocolate but dark or milk would work as well. I love the combination of mini puffed marshmallows and freeze dried marshmallows because the puffed ones become soft and gooey while the freeze dried ones keep their shape and look like marshmallows after they’re baked.
Looking for more Christmas dessert recipes? Check these out!
Hot Cocoa Cookies
These hot cocoa cookies are soft and chewy on the inside with a crisp edge and plenty of chocolate! These cookies have a rich and chocolatey base stuffed with puddles of warm chocolate and gooey marshmallows.
Ingredients
- 1 stick (1/2 cup) salted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/3 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/2 cup chopped chocolate
- 1/2 cup mini marshmallows
- 1/4 cup mini freeze-dried marshmallow bits (optional)
Instructions
- Preheat the oven to 350 degrees F and line two large baking sheets with parchment paper.
- Add the softened butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment and beat until light and fluffy - at least 2 minutes. We want soft and chewy cookies so don't skip this step.
- Next, add the egg and vanilla. Mix to combine.
- In a small bowl, whisk together the flour, cocoa powder, and baking soda.
- With the mixer on low speed, slowly add the dry ingredients. Mix just until no large lumps of flour remain.
- Add the chopped chocolate, mini marshmallows, and freeze-dried marshmallows. Fold the add-ins into the cookie dough, mixing just until they are evenly distributed.
- Use a cookie scoop (or two spoons) to portion out 1 tablespoon sized balls and place them on the parchment lined baking sheets. Make sure to place them at least 2" apart.
- Bake the cookies for 12-14 minutes, or until the edges are set. Allow the cookies to cool completely on the tray before removing them to an airtight container.
- Store any leftover cookies in an airtight container at room temperature for up to three days.
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